When the going gets tough, the tough make simple, easy dinners. And, then everyone stuffs their faces and then everyone goes to bed. Well at least that is what happens these days in our home. I will not take full credit at all for this recipe. It actually exists on the back side of those bagged baby peppers. It is a popular appetizer among our family, but with a stuffing as good as they produce, I decided to make it into a full fledged easy dinner recipe. So, I guess you can say I was inspired!
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Balsamic Sprouts and Squash
I love when an experiment works. This side dish was created from leftover ingredients in our refrigerator. I literally opened the veggie drawer, assessed and started sauteing. Because that is what I do people, I saute. Pretty simple.
A little background. I never use to be a fan of Brussels sprouts.Yuck, yuck, yuck. The thought of them made my nose wrinkle in disgust. Why? Who knows!
Somewhere along the way it changed. I cannot really pinpoint when but it happened. Now, I could eat them as my veggie for every meal. I have a couple Brussels Sprout side dish recipes saved in my back pocket, but I do think my latest kitchen creation is worth a Blog Post.
BALSAMIC SPROUTS AND SQUASH:
* Please notice I am not making note of serving size or amount of Brussels Sprouts or Squash to use because this recipe can be adapted to any serving size.
- 1 Tbsp of Olive Oil
- Brussels Sprouts
- Summer Squash / Yellow Zucchini – sliced then halved
- 2 Garlic Cloves – Minced
- Balsamic Vinegar to taste
- Salt & Pepper to taste
I can see why people steer clear of certain foods. They are intimidating. Mango, Avocados, Brussels Sprouts – why, why, why do you look so complicated? Well, let me tell you that I found this little gem of a video and it truly helped.
Prep the Brussels Sprouts. I follow this video by washing, cutting the Brussels Sprouts in halves, cutting the stock and scoring.
While you prep the Brussels Sprouts, add 1 Tbsp of Olive Oil to a pan on medium high. Once heated add the Brussels Sprouts and cook for about 2 – 3 minutes. Then add the halved Squash, minced garlic and season with salt and pepper. I like my Brussels Sprouts slightly seared so I add then first to get the cooking time started. Remove from pan and drizzle with Balsamic Vinegar to taste. Enjoy!
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